Register Now

In order to be able to post messages on the German Shepherd Dog Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:

Password

Please enter a password for your user account. Note that passwords are case-sensitive.

Password:

Confirm Password:

Email Address

Please enter a valid email address for yourself.

Email Address:

Security Question

While balancing on a piece of wood, two inches by four inches known as a 2x4, john and his friend sally both spotted a dalmatian inside a truck with sirens, headed to put out a fire. State what the 2x4 is made of.

Log-in

User Name

Remember Me?

Password

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.

Additional Options

Miscellaneous Options

Automatically parse links in text

Automatically embed media (requires automatic parsing of links in text to be on).

Automatically retrieve titles from external links

Topic Review (Newest First)

03-24-2014 02:12 PM

SuperG

Ask the butcher what they do with the offal....most of it is good stuff for the pooch...organ meat, trimmings, lung, trachea, bone, gullets, stomach etc.

If the butcher is getting the carcasses already skinned and gutted, the "pickings" will be considerably less than mentioned above but still may offer an opportunity to get some great items cheap.

SuperG

03-24-2014 11:45 AM

Soundguy

If you have a Walmart near by, we buy fresh chicken legs by the 10lb bag. The quality has always been good and it's really cheap (you can shop for other parts, as well). We put a 4-5 days supply in smaller freezer bags and defrost as we need them.

03-24-2014 05:31 AM

kmaldona

Help - going to call butcher shops

What should I be asking for? Allie is about 2 years old and weighs about 60 lbs. Looking to order in bulk. Right now she is on ground up chicken backs.

I was wondering what I should call and ask butchers what they have? How do your conversations go? Any tips?